Recovery of anthocyanins from eggplant peel
Aldo Todaro, Francesco Cimino, Paolo Rapisarda, Anna E. Catalano, Riccardo N. Barbagallo and Giovanni Spagna
Food Chemistry, Volume 114, Issue 2, 15 May 2009, Pages 434-439
2009
บทคัดย่อ
Tartaric and malic acid solutions were tested to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red colorant. Extraction optimization was carried out, using different solvents, acid concentration, temperature, time of extraction and solvent-to-solid ratio as independent variables. Tartaric acid was more efficient than malic acid in both extraction yield and rate. Comparative tests were carried out using acidified ethanol as solvent. Delphinidin-3-rutinoside was extracted and identified as the major anthocyanin in eggplant peel. Concentration of different extracts from eggplant peel was carried out using EXA-31, a methacrylic food grade resin, the best performing resin to obtain highly concentrated extracts.